Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

摘要

The inactivation of different spoilage organisms and surrogate pathogens in a cooked ham modelproduct by high pressure (HP) treatment (100-700 MPa, 5-40 °C, 10 min) was investigated. A 5log reduction could be achieved at ≥ 600 MPa at ≥ 25 °C. Subsequently, the shelf-life ofpackaged sliced product was studied during storage (7 °C) after treatment at 600 MPa (10 °C, 10min) in combination with caprylic acid and Purasal®. Without HP treatment, a plate count of 6log CFU/g was reached after 40 days, both in presence and absence of antimicrobials. HPtreatment delayed this initiation of spoilage to 59 days in absence of antimicrobials. However,microbial growth was completely suppressed during at least 84 days in the HP treated productscontaining caprylic acid or Purasal®. HP treatment increased drip loss but had no or little effecton colour and sensorial evaluation by a taste panel. However, the antimicrobials had a negativeinfluence on the flavour and aroma at the concentrations used.